Cinnamon Roll Cookies & Cream Cheesecake with Chocolate Ganache

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Ingredients:

• 1 1/2 cups of Cinnamon Roll Cookie crumbs
• 4 tablespoons unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 20 Oreo cookies, crushed
• 8 oz whipped cream
• 1 cup of bittersweet chocolate chips
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 350 degrees F.
2. Prepare a 9-inch springform pan by lining it with parchment paper.
3. In a medium bowl, mix melted butter with Cinnamon Roll cookie crumbs until combined.
4. Press mixture into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add sugar and mix again. Keep scraping the bowl to make sure everything is combined.
7. Add eggs one at a time, mixing well after each addition.
8. Stir in vanilla extract.
9. Fold in Oreo cookies and whipped cream until combined.
10. Pour mixture over the cooled crust.
11. Bake for 50-60 minutes or until the center is just about set.
12. Allow cake to cool completely on a wire rack before refrigerating it overnight.
13. When ready to serve, prepare the ganache topping.
14. In a small saucepan, heat heavy cream over medium heat until steaming.
15. Remove from heat and add chocolate chips, stirring until melted.
16. Drizzle over cheesecake and serve immediately.